Grilled Rockfish with Salsa

Directions

  1. In medium bowl, mix together 2 Tbsp. oil, vinegar, cilantro, 2 tsp. tamari, ginger, and agave syrup.
  2. Cut peel and white pith from oranges; discard. Holding oranges over bowl to catch juices, cut between membranes to release segments into bowl.
  3. Add fennel and onion to orange mixture. Adjust seasoning with salt and pepper. (Salsa can be made up to 5 hours ahead.) Cover and refrigerate.
  4. Clean and preheat your grill to medium-high heat.
  5. Mix 3 Tbsp. oil, 1 Tbsp. tamari and garlic in a separate dish.
  6. Coat fish in oil mixture. Season fish with salt and pepper. Grill fish until just cooked through, about 3 minutes per side. Transfer to serving plates and top with salsa. Serve with steamed basmati rice and grilled zucchini.

Serves 4

Beverage pairing: Vermentino or a Northwest-style IPA

Ingredients

 

  • 5 Tbsp. olive oil
  • 3 Tbsp. white wine vinegar, such as Banyuls
  • 2 Tbsp. fresh cilantro, chopped
  • 2 tsp. plus 1 tablespoon tamari (aged, gluten-free soy sauce)
  • 2 tsp. fresh ginger, peeled and minced
  • 2 tsp. agave syrup
  • 3 oranges
  • 1 medium-size fennel bulb, cut into strips
  • 1/2 medium-size red onion, thinly sliced
  • 1 garlic clove, minced
  • 4 (6 oz.) rockfish fillets